Make sure crust is already baked before using. If using store-bought, follow directions on package. Add filling ingredients together in a bowl and then add to pie crust. You can top with shredded coconut now or wait until the pie has cooked. Bake 30 minutes at 350F. Serve and enjoy! Refrigerate any leftovers.
Did you know that squash preserve very well? Yes, they do, and since pumpkin is a type of squash, you'd do well to buy a few come Halloween time. Not only are they cheap, but they will last for the next 2-3 months. Indeed, I made this pie using fresh pumpkin in mid-January!
If you don't have pumpkin, butternut squash is an excellent choice as well, although any squash will do :)
This is quite the simple recipe. You can use any pie crust at all, one with almond flour if you fancy, or a more traditional one with GF flour. Speaking of traditional, this makes a great pie for Thanksgiving dinner or during the Christmas holidays.
Variation: If you like, you can mix in a few TBsp of shredded coconut to the filling, put the filling in the pie, then sprinkle on additional shredded coconut.
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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